Off TopicAre you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
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rob, Sun 1 Apr 2001, 1:00)
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But the volume of wateris a small fraction of the volume of the dough. It's hardly a colloidal suspension in the usual sense.
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K2k6 has a proper job these days, Fri 10 Sep 2010, 12:57,
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16 years ago)
Truebut the number of water molecules is irrelevant, only the "space" they create for the dough to occupy. See edit above. This is also getting far too serious ;)
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the mighty badger Aphrodite, on a bar stool, by your side, Fri 10 Sep 2010, 13:02,
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Ah, so you're talking surface sites and hydrogen bonding thenMuch clearer now!
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K2k6 has a proper job these days, Fri 10 Sep 2010, 13:05,
Reply)
no it's not ... ;)(
the mighty badger Aphrodite, on a bar stool, by your side, Fri 10 Sep 2010, 13:57,
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